Ingredients
- Water: 1 cup
- Unsalted butter: 1/2 cup (1 stick), cut into cubes
- All-purpose flour: 1 cup
- Large eggs: 4
- Granulated sugar: 1 tbsp
- Salt: 1/4 tsp
- Pistachio paste: 1/4 cup
- Dark chocolate: 4 ounces, melted
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted.
- Step 3: Remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan.
- Step 4: Transfer the dough to a mixing bowl. Let it cool slightly for 5 minutes. Gradually beat in the eggs, one at a time, until each is fully incorporated and the dough is smooth and glossy. Beat in the pistachio paste.
- Step 5: Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 12 equal-sized mounds onto the prepared baking sheet.
- Step 6: Bake for 25-30 minutes, or until golden brown and puffed up. Turn off the oven and prop the door open slightly with a wooden spoon. Let the buns cool in the oven for 30 minutes to prevent them from collapsing. Once cooled, dip the tops of the choux buns in melted dark chocolate.
Notes
- Store unfilled choux buns in an airtight container at room temperature for up to 2 days to maintain their crispness.
- To refresh day-old choux buns, bake them in a preheated 350°F (175°C) oven for 3-5 minutes until slightly crisp.
- Serve these pistachio chocolate choux buns with a dusting of powdered sugar and a dollop of whipped cream for an extra touch of elegance.
- For a more intense pistachio flavor, use high-quality pistachio paste and ensure it's fully incorporated into the choux dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American